| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538479 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠Chemically/enzymatically modified high-amylose maize starches were used to synthesize inclusion complexes with α-naphthol. ⺠The complexes showed a range of thermostability and greatly influenced the rheology of wheat starch. ⺠These complexes may be feasibly used for controlled releasing of flavour compounds in food systems.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Fan Zhu, Ya-Jane Wang,